Egg and Anchovy Salad
This is a nice dish for lunch on a hot summer's day with, maybe, a chilled soup to start with.
|6 large eggs|
|1 lb (450g) cooked new potatoes|
|4oz (110g) cooked French beans or sliced runner beans|
|salt and freshly milled black pepper|
|1 quantity vinaigrette dressing (see link below)|
|1 lettuce, cleaned and prepared|
|2oz (50g) tin anchovy fillets, well drained|
|1oz (25g) black olives|
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Put the eggs in a saucepan, cover them with cold water, bring them up to a gentle simmer and cook gently for exactly 7 minutes. Then cool them rapidly under cold running water until they're quite cold. Now take the shells off and chop the eggs roughly, seasoning them with a little salt and pepper. Then slice the potatoes into rounds and cut the beans into 1 inch (2.5cm) lengths. Now take a large bowl, carefully mix the chopped eggs, beans and potatoes together, and pour in nearly all the vinaigrette dressing, keeping a little for later. Stir again, to get everything coated with the dressing, then cover the mixture and chill it until needed. To serve the salad, arrange the lettuce leaves in a salad bowl and sprinkle them with the reserved dressing; then arrange the potato mixture over the lettuce, make a criss-cross pattern with the anchovies and finally sprinkle on the black olives.
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